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    Home » Main Course » Lobster Pot Pie

    Published: Feb 1, 2013 · Modified: Jun 15, 2020 by Lisa Johnson

    Lobster Pot Pie

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Have you noticed the T.V. commercial for Lobster Pot Pie that they run non-stop? Well it worked, I am craving pot pie. Unfortunately for them, I know how to make it myself and do not need to visit their restaurant. Actually, I cannot even remember which restaurant the ad is for?

    Looking down on a Lobster Pot Pie Pie with a cute red painted lobster cookie on top.

    Delicious lobster, in a rich sauce, surrounded by a flaky pastry make this Lobster Pot Pie the perfect meal to share with loved ones! No reservations required.

    Ingredients needed to make this recipe:

    • butter
    • yellow onion
    • flour
    • seafood stock
    • dried thyme
    • sea salt
    • ground pepper
    • heavy cream - or canned coconut milk
    • one pound of lobster tails
    • mixed vegetables - mine were frozen
    • green onions
    • Italian parsley
    • pie crust
    • egg white
    • olive oil
    • white pepper
    • lobster cookie cutter - optional
    • red food gel coloring - optional
    • pie plate

    How to make Lobster Pot Pie

    Melt butter in a large skillet over medium heat.

    Add onion and cook until onions are translucent, about 10 minutes.

    Melted butter and chopped onions in a large skillet.

    Reduce heat to low, add the flour and continue cooking for 3 minutes, stirring occasionally.

    Flour mixed into the melted butter and onions in a large skillet.

    Gradually whisk the stock into the flour mixture.

    Seafood stock being poured into the roux in a large skillet.

    Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken.

    Dried thyme added to the thickened sauce in the large skillet.

    Stir in the heavy cream (or coconut milk).

    Remove from heat, add stir in the lobster, vegetables, parsley, and green onions.

    Lobster, vegetables, parsley and green onions added to the sauce in a large skillet.

    Line a 9" x 2" pie dish with pie dough to form bottom crust.

    Bottom pie crust in pan.

    Pour in lobster filling.

    Top with second pie crust and crimp edges. Brush with 1 egg white mixed with 1 Tablespoon olive oil and 1/8 teaspoon of white pepper. Poke 5 or 6 holes in the top crust to vent.

    Filled lobster pot pie brushed with egg wash sitting on a silicone lined baking sheet.

    Bake in a preheated 375 degree oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling.

    Allow pie to cool before serving, 20 - 60 minutes. This photo was taken after 25 minutes, which is why the filling looks so runny.

    Lobster Pot Pie with flaky crust and rich filling in a white bowl sitting in front of the pie dish.

    Recipe Notes

    • This is the lobster cookie cutter that I used.

    a metal Lobster cookie cutter sitting on a floured marble board.

    • I used olive oil instead of just using a whole egg to create the egg wash to avoid the yellow yolk having an effect on the "red" color.

    Red colored Egg Wash in a small white bowl mixed with a green silicone brush.

    • Pie Crust Recipe and Tutorial that was used to create this recipe.
    • I did not want to buy live lobsters at $20 per pound and take them home...live, so I chose frozen lobster tails. 
    • Two 7 - 8 oz tails equaled 1 3/4 cups of chopped lobster meat, which was the perfect amount.

    How to Boil Lobster Tails

    Fill a large pot with water and add 1 - 2 tablespoons of salt. Bring to a boil.

    Add the defrosted lobster tails. When water returns to a boil, reduce heat and simmer for 9 minutes. Add additional time for larger lobster tails.

    Two lobster tails boiling in water inside a large pot.

    Drain and allow to cool for 10 - 15 minutes.

    Two cooked lobster tails in a green, plastic colander.

    Using kitchen sheers, cut a straight line up both sides of the the shell.

    Kitchen scissors cutting into the center of a cooked lobster tail.

    Very carefully remove the shell, CAUTION, it is sharp!

    Cut into bite sized pieces.

    More delicious seafood recipes:

    • Broiled Lobster Tails 
    • Squid Ink Pasta with Lobster Cream Sauce 
    • Crab Cake Filet Mignon 
    • Double Shrimp Pasta 
    • Wild Alaskan Crab Legs 
    • Creamy Seafood Chowder 
    • Salmon Oscar 

    “I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

    Enjoy!!

    Looking down on a Lobster Pot Pie Pie with a cute red painted lobster cookie on top.

    Lobster Pot Pie

    Delicious lobster, in a rich sauce, surrounded by a flaky pastry make this Lobster Pot Pie the perfect meal to share with loved ones.
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    Print Rate
    Course: Main Course
    Cuisine: American
    Keyword: seafood pie recipe, lobster pie
    Prep Time: 30 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 45 minutes
    Servings: 4 Servings
    Calories: 484kcal
    Author: Lisa Johnson

    Ingredients

    • 1 stick unsalted butter
    • 1 cup yellow onion diced
    • ½ cup unbleached all-purpose flour
    • 2.5 cups seafood stock
    • 1 Tablespoon dried thyme
    • 1 teaspoon fine sea salt
    • ¾ teaspoons freshly ground pepper
    • 3 Tablespoons heavy cream can substitute canned coconut milk, shake well before opening
    • 1 ¾ cups cooked lobster meat two fresh lobster tails - 7-8oz each, cut into bite sized pieces
    • 1 cup frozen mixed vegetables
    • 1 bunch green onions minced, green and white parts, about 1/2 cup
    • ½ cup fresh Italian parsley minced
    • 1 batch double crust pie dough

    Egg Wash

    • 1 large egg white
    • 1 Tablespoon olive oil
    • ⅛ teaspoon white pepper
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    Instructions

    • Melt butter in a large skillet over medium heat.
    • Add onion and cook until onions are translucent, about 10 minutes.
    • Reduce heat to low, add the flour and continue cooking for 3 minutes, stirring occasionally.
    • Slowly whisk the stock into the sauce mixture.
    • Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken.
    • Stir in the heavy cream ( or coconut milk).
    • Remove from heat, add stir in the lobster, vegetables, parsley, and green onions.
    • Line a 9" x 2" pie dish with pie dough to form bottom crust.
    • Pour in lobster filling.
    • Top with second pie crust and crimp edges.
    • Brush with egg wash. Poke 5 or 6 holes in the top crust to vent.
    • Bake in a preheated 375 degree oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling. Allow pie to cool before serving, 20 - 60 minutes. This photo was taken after 25 minutes.

    Notes

    • Pie Crust Recipe and Tutorial that was used to create this recipe.
    • I did not want to buy live lobsters at $20 per pound and take them home...live, so I chose frozen lobster tails. 
    • Two 7 - 8 oz tails equaled 1 3/4 cups of chopped lobster meat, which was the perfect amount.
    How to Boil Lobster Tails
    • Fill a large pot with water and add 1 - 2 tablespoons of salt. Bring to a boil.
    • Add the defrosted lobster tails. When water returns to a boil, reduce heat and simmer for 9 minutes. Add additional time for larger lobster tails.
    • Drain and allow to cool for 10 - 15 minutes.
    • Using kitchen sheers, cut a straight line up both sides of the the shell.
    • Very carefully remove the shell, CAUTION, it is sharp!
    • Cut into bite sized pieces.

    Nutrition

    Calories: 484kcal | Carbohydrates: 45g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 1726mg | Potassium: 606mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 19mg | Calcium: 198mg | Iron: 5mg

     

     

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